Meat of poultry and cutting

A poultry is a domesticated bird used in feeding, either in the form of meat or through its eggs. The denomination typically includes members of the orders Galliformes (such as chickens and turkeys) and Anseriformes (water birds such as ducks and geese). However, this is not a strict classification, and the term may also refer to other types of birds that are used in the kitchen, such as pigeons and even ostriches. For birds such as pheasant, quail and wild ducks, the term game birds is commonly used.


Although practically all parts of a bird are edible, the most succulent parts or preys are the pectoral muscles of the flight, called breasts, and the muscles of the first and second segments of the lower extremities, called thigh and leg respectively; These are the favorites in cooking. Also used, but to a lesser extent, the upper limbs or wings, neck or neck, legs and viscera, also called giblets.

In chickens and, in general, in all birds that do not have a sustained flight or are non-flying, the pectoral muscles are not adapted for sustained use, and have less oxygen-carrying myoglobin than the muscles of the lower limbs. They present a whiter color, so that the breast is often called “white meat” in contrast to “dark meat”, as the other parts are called. In flying birds, such as waterfowl and hunting, the pectoral muscles are adapted for sustained flight, therefore, their flesh is dark.

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Montse Gonzalez